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Lipids from animal sources are generally straight-chained [and saturated] and because of this they stack like straight toothpicks and are thusly solid at room temperature - Fats.

Lipids from plant sources generally possess unsaturated points that introduce what amounts to a 'dogs leg' - a bent toothpick - that makes the stacking process uneven and they are typically liquid at room temperature - Oils.

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13y ago

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